Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/63192
STEVE WYNN Another sought-after dining experience at Wynn: the outdoor cabanas at Bartolotta Ristorante di Mare. enjoyment of every sense, isn't it? We never stop thinking about that idea." "After all," Wynn says, "a restaurant is about the It's no surprise, then, that you'll find Wynn tinkering with those spaces to optimize the idea. Late last year Botero's entrance was opened up to make it more inviting to those seeking an evening at XS, while in early May the Japanese restaurant Mizumi debuts its new look above Tryst, the night- club at Wynn. Switch likewise will undergo changes this year to its design and menu, the intent being to appeal to the younger, more forward-thinking audience attracted to Surrender and Encore Beach Club. "We want the space to feel a little more connected to Surrender," Wynn says. "It also will simply feel a little younger, a little hipper. Given its location, that was a very natural decision." Before Wynn opened in 2005, he was devoted to the idea of neighborhoods, the notion that guests would seek out various locales to which they felt an affinity or connection, even if the 28 WYNN attraction could not be readily articulated. "You know when a place comforts you, inspires you, seduces you, even if you can't explain why," Wynn says. "Our restaurants provide you with those senses every night. After all, a restaurant is about the enjoyment of every sense, isn't it? We never stop thinking about that idea." Outside his glass-walled office, the sun is setting over the Las Vegas Strip, and Wynn considers the evening's dinner plans. Tonight's choice? Botero, the elegant steakhouse built around the famed sculptor's work, helmed by executive chef Mark LoRusso. "I like to mix things up a bit," he says. That statement could also be applied to the decisions he makes about his resort every day; once again, Wynn laughs when I point this out. "Rearranging the furniture keeps us at the top of our game," he says. "Besides, for me, that's the fun of it." ■